Suitable for vegan.
Filling and tasty stuffed peppers with chilli mince using plant-based Better Naked Evolution Mince, which contains 90% less saturated fat than beef mince!
Firstly, heat the oven to 220C/ gas 7, then start by heating oil in the pan over a medium heat.
Add chopped onion, garlic, pinch of salt and cook for 2-3 mins.
Next add all the spices and tomato puree and mix well.
Slice the tops off the bell peppers and cut out the seeds. Lightly oil, then bake (with lids) in a roasting tin for 12 mins.
Remove the peppers from the oven and fill them with the chilli mince mix. Drizzle with olive oil.
Bake the filled peppers in the oven for 10 mins.
Garnish with coriander, sour cream and / or guacamole.